"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Vi Williams Fondue Recipe

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This recipe for Vi Williams Fondue, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Cummins
Added: Sunday, December 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 2 lbs. Sirloin or Filet, cut up in small squares;
(Chicken breast filets cut up could be used as well);
Marinate Sirloin in Lime Juice or Soy Sauce
Drain meat on Paper Towers;
Heat Fondue Pot 1/2 full of Wesson oil until it is sizzling;
In small rice bowls, put assorted spices for dipping the meat: Curry, Soy Sauce; Parsley; Garlic powder, Dill weed; Paprika; Cajun or Blackened Seasoning; coriander; etc., etc.

Directions:
Directions:
Once everyone is seated, each person can use their skewer to put one or two chunks of meat in hot (sizzling) fondue oil. Once your meat on your skewer is done to your liking, put meat on your plate. Use a Lazy Susan to turn to the spices that you want to spoon onto your plate. Dip your meat into the spice of your choice and Enjoy!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Minutes
Personal Notes:
Personal Notes:
Serve with fondue a Green Salad or Baked Potatoes w/ cheese & sour cream. Another side dish favorite is french cut green beans with slivered almonds or Baked Brie with French Bread.

 

 

 

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